This
Grilled Chicken Breasts recipe works best with fresh vegetables. The rustic flavor of tomatoes, basil, mushrooms and onions blend very well with the natural juice of the chicken.
You can use many varieties of tomatoes for this recipe. I prefer using Roma tomatoes because of their meaty flesh and great flavor. In this recipe I just cook the tomatoes until they are heated through. You don’t want to cook them to the point where they fall apart. Of course if you have access to fresh San Marzano tomatoes then use them instead.
The
Chicken Breasts can be seasoned with salt and pepper and either fried or broiled, but the flavor of grilled chicken tastes the best with the fresh tomatoes. Enjoy!
INGREDIENTS
1 pound of Rigatoni pasta
2 Tbls of extra virgin olive oil
1 medium yellow onion, chopped
2 cloves garlic, chopped
6 white button mushrooms, sliced
8 Roma tomatoes, skinned, seeded and chopped
6 fresh basil leafs, chopped
1/2 tsp of dried oregano
4 boneless chicken breasts
1/2 tsp of salt
1/2 tsp of fresh ground black pepper
1/4 cup of fresh Parmesan cheese
PREPARATION
Prepare the grill
In 6 quarts of boiling salted water cook the pasta until al dente. Around 10 to 12 minutes.
Meanwhile, in a large frying pan sauté the onions, garlic and mushrooms in the olive oil for about 2 to 3 minutes.
Stir in the chopped tomatoes, basil and oregano and heat through.
Season the chicken with salt and pepper.
Grill the chicken breasts for 8 to 10 minutes on each side.
Drain and plate the pasta.
Top with tomato mixture and the chicken breasts.
Serve with parmesan cheese
NOTE: Drizzle a little olive oil over the top for added flavor.
Serves 4 people
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